These simple vegetarian chickpea burgers get lots of flavor from shallots, scallions, garlic, and spices. They're easy to cook to golden brown, crispy perfection in a skillet, on a grill, or in an air fryer.
Course Vegetarian Recipes
Cuisine American
Keyword air fryer chickpea burgers, chickpea burgers, veggie burgers
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Additional Time 30 minutesminutes
Total Time 45 minutesminutes
Calories 578kcal
Author Robin Donovan
Ingredients
2tablespoonsolive oildivided
2garlic clovesminced
2scallionswhite part only, thinly sliced
1shallotdiced
115-ounce can chickpeas, drained
¼cupfresh parsley
1teaspoonpaprika
½teaspoonkosher salt
2tablespoonscornstarch
4hamburger buns
1large tomatosliced
4kale leavestough center ribs removed
½cupvegan mayonnaise
1ripe avocadomashed
Instructions
Heat one tablespoon of the oil in a skillet over medium-high heat. Add the garlic, scallions, and shallot and cook, stirring frequently, until softened, about 2 minutes.
Place the chickpeas in a food processor and add the sauteed garlic and scallions, parsley, paprika, and salt. Pulse until smooth, scraping down the sides of the bowl with a spatula as needed.
Transfer the mixture to a bowl and stir in the cornstarch. Cover and refrigerate for 30 minutes.
Shape the mixture into four burger patties.
In a skillet: wipe out the skillet with a paper towel and then heat the remaining tablespoon of oil in it over medium-high heat. Add the burger patties and cook, turning once, until the patties are golden brown on both sides, about 6 minutes. On the grill: heat the grill to medium-high heat and then cook the burgers for 3 to 4 minutes per side, turning gently. In an air fryer: Cook at 375F for about 4 minutes per side until golden brown and crisp.
Place one burger patty on the bottom half of each bun. Top with tomato slices and kale leaves. Spread the mayonnaise and mashed avocado on the top halves of the buns.